The Best Breakfast Bread, Vegan & Gluten-Free
Have you ever had a recipe that you’ve been meaning to make forever and just never gotten around to it? I am so thrilled to announce a major accomplishment in my life…crossing one of those recipes off my list!
I’ve been curious about The Life-Changing Loaf of Bread from My New Roots for ages, but since I’ve been knee-deep in recipe testing for my cookbooks for the past few years, I haven’t had as much time to make other people’s recipes. And that’s been so sad for me because I love expanding my recipe repertoire in that way so much!
Anyways, Baby V and I have been baking a bunch lately as our “special” time together when Baby L is napping. Recently we tried The Life-Changing Loaf of Bread from My New Roots, (which is an exceptionally kid-friendly baking recipe because the ingredients are super easy to handle) and it really did change our lives!
Just take a peek at the ingredient list and you’ll see that it’s packed with protein, fiber and a ton of nutrient-dense ingredients. On paper it may not sound like the tastiest recipe, but the end result is a hearty, cozy and totally crave-able treat. Plus it will absolute keep you full till lunch!
We devoured the first loaf over the course of a few breakfasts. Baby V and Ross like a touch of sweetness to their breakfasts (smoothies, oatmeal with maple syrup, etc.) so for round 2, I tweaked the ingredients to give it a sweeter start.
Baby V and Ross like theirs schmeared with a little vegan butter (have I mentioned those two have the exact same food preferences??) but I think the true dream-come-true combination is a slice toasted to perfection then smothered in vegan cream cheese.
This may be one of the least colorful recipes I’ve shared, but it’s definitely one of the tastiest! Thank you to Sarah of My New Roots for coming up with this glorious loaf! I highly recommend you try both her original version and my sweetened up one!
- 1 cup sunflower seeds
- ½ cup ground flaxseed
- ½ cup slivered almonds
- 1 ½ cups rolled oats
- ¼ cup psyllium husk flakes
- ¼ cup raisins
- ¼ cup chopped dried apricots or prunes
- 1 tablespoon ground cinnamon
- 1 teaspoon fine grain sea salt
- 1 ½ cups water
- 3 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- Line a 9" x 5" loaf pan with parchment paper, leaving enough extra paper on the sides that you will be able to tug the loaf out when it's finished cooking.
- In a large bowl, stir the sunflower seeds, ground flaxseed, almonds, oats, psyllium husk flakes, raisins, dried apricots, cinnamon and salt together. Add the water, coconut oil and maple syrup, and stir until everything is combined.
- Cover the bowl and let the batter sit for at least 2 hours (or overnight in the fridge).
- Preheat the oven to 350°F. Bake the loaf for 20 minutes, then remove it from the oven and gently flip the load out of the tin and place it directly on the wire rack in the oven. Bake for another 30-35 minutes, until the edges are slightly crisp.
- Let the loaf cool before slicing, then enjoy fresh or refrigerate or freeze and toast to enjoy.
